I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Archive for the ‘ricotta’ Category

Baked Ricotta and Goat Cheese with Candied Tomatoes

If you are like me, you open magazines and cookbooks and admire the beautiful photography. The casually laid tables bursting with delicious dishes, the beautiful vessels holding each delicacy, simplicity and refinement, but with the decadence of good food. And you think – I can do that. I can casually invite a few friends round, [...]

Caprese Tart

A few years ago, in the hot, hot summer, we had a big storm that knocked out power for over two weeks.  They say it was a wind storm, but we all called it Hurricane Elvis.  As it was summer, many people were away on vacation, had vacations planned, or just left town during the [...]

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